Tag: Design of Experiments (DOE)

Dyeing diecast vehicles with DOE redux

In a previous experiment, my father and I changed the color of diecast cars by placing them in fabric dye. A recent visit from my father allowed us to undertake the next experiment in our dyeing journey with some new ideas from my colleague Lou Valente. With the information gained

The QbD Column: Response surface methods and sequential exploration

George Box and K.B. Wilson introduced the idea of response surface methodology in a famous article[1] in 1951. There were several novel and extremely useful ideas in the article: Designed experiments can be a great tool in experimentally optimizing conditions. When feedback is rapid, there are great benefits to breaking

The QbD Column: Mixture designs

Scientists in the pharmaceutical industry must often determine product formulations. The properties of a formulation, or mixture, are usually a function of the relative proportions of the ingredients rather than their absolute amounts. So, in experiments with mixtures, a factorʹs value is its proportion in the mixture, which must fall

The QbD Column: Achieving robustness with stochastic emulators

In an earlier installment of The QbD Column titled A QbD factorial experiment, we described a case study where the focus was on modeling the effect of three process factors on one response, viscosity. Here, we expand on that case study to show how to optimize process parameters of a

Potato chip smackdown: Winners and losers

When I was growing up in the Midwest (Columbia, MO, to be precise), flavored potato chips were a favorite of mine. Though I preferred sour cream and onion, barbecue would do in a pinch. Imagine my delight, then, when my colleague Ryan Lekivetz informed me that our neighbors to the

Potato chip smackdown: US vs. Canada

I grew up in Canada, where ketchup potato chips were a staple at most children's birthday parties. As a huge fan of these ketchup chips, I was unsure whether my enjoyment of the wonderful flavor was simply nostalgia and whether other people unfamiliar with the flavor would show any love

Discovery Summit 2015 live blog: Doug Montgomery

Arizona State University professor Doug Montgomery gives a keynote speech at Discovery Summit 2015 in San Diego, California, titled "The Flight of the Phoenix." Montgomery, a professor of engineering and statistics, discusses the reasons that some people believed that design of experiments was no longer of interest, and new developments

Chocolate smackdown: The final analysis

Recently, my colleague Ryan Lekivetz wrote about our trip to Discovery Summit Europe in Brussels and our plan to test whether Belgian chocolate was really better-tasting than US chocolate. Ryan has blogged in detail about the constraints of designing the study, as well as the factors involved. In this blog

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